Yep, flour - not flowers! That's what happens when you're married to a farmer.
Randy completed a three-day flour milling short course for state wheat commissioners at the International Grains Program at Kansas State University. He even got a diploma.
|Randy is 3rd from the left on the back row.|
If you know me, you know I like to bake. But 50 pounds of flour is a lot - even for me.
The recipe they followed looked a little different than the ones I use. Though I sometimes will triple a basic cookie recipe and then divide it to make five or six different cookie varieties, the bulk recipe makes my home attempts look paltry. The huge Hobart mixers in the K-State bakery make my KitchenAide look like a mini-Me wanna-be.
Hudson Cream Flour "snob" and use it for all my baking, the flour Randy brought home was made from K-State's new wheat variety, 1863. (It was named 1863 as a nod to K-State's 150th birthday last year.) We planted 50 acres of 1863 this past fall and will harvest it for the first time on the County Line this summer.
Now that Randy's K-State cookies are gone, I guess I need to get that bag open and start baking.
Mark Fowler, who taught the class, told them there is no such thing as "bad flour." There's just flour for different purposes.
That's music to a Kansas wheat farmer's ears after a few days with his nose to the grindstone (so to speak).
**And now for my postscript: I teased Randy about bringing me "flour" instead of "flowers." I hummed a few bars of "You Don't Bring Me Flowers" ala Barbra Streisand and Neil Diamond. When he went to Hutchinson to watch our niece, Amanda, cheer at the Hutchinson Community College basketball game, he came home with a bouquet of flowers.
But he brought them anyway. And I must admit, they are beautiful. But so is that 50-pound bag of flour because it represents how much he cares about learning and giving back by helping to promote a crop that's so important to us and our livelihood.
He's a keeper, for sure!